Bok Choy Coleslaw Recipes

CRUNCHY BOK CHOY SLAW

Steps:

• Whisk vinegar, oil, sugar, mustard and salt in a large bowl until the sugar dissolves. Add bok choy, carrots and scallions.
• Toss to coat with the dressing.

BOK-CHOY-AND-RADISH COLESLAW

Steps:

• In a large bowl, toss the bok choy, onion, daikon, radishes, basil and mint. Set aside.
• In a blender, combine the lime juice, mustard and fish sauce and blend on high. While the motor is running, slowly drizzle in the oil until it is fully incorporated. Pour the mixture from the blender over the cabbage mixture and toss to coat. Season with salt and pepper. Refrigerate for 30 minutes.
• Remove the slaw from the refrigerator and drain excess liquid. Serve with roast lamb or beef.

BOK CHOY, CARROT, AND APPLE SLAW

Steps:

• Rinse the bok choy under cold water to remove grit. Cut crosswise into thin strips; place in a large colander, and sprinkle with 1 teaspoon salt. Toss to coat. Top with a plate that fits inside the colander; weight with a heavy object (such as a skillet or canned goods). Set aside in sink to drain.
• In a large bowl, mix apple, carrots, lemon juice, oil, and ginger. Add bok choy; season with salt and pepper. Toss.

BABY BOK CHOY SLAW

Steps:

• Toss together bok choy, vinegar, both oils, and chiles in a large bowl. Season with salt. Let stand until bok choy collapses to half its volume (it will darken slightly), at least 20 minutes. Toss again before serving.

BOK CHOY, CARROT AND APPLE SLAW

Steps:

• Cut bok choy in half lengthwise.
• Cut stem off as well as any bruised leafy tops.
• Rinse each half thouroughly to remove any grit.
• Slice each half crosswise into thin strips.
• Place all in a colander.
• Rinse lightly and shake until most of water has drained.
• Coat top with 1/2 tsp salt, and cover with a plate that fits inside the colander.
• Place a canned good on top of the plate to weigh it down.
• Meanwhile place apple and carrot matchstick pieces in a medium bowl.
• Add lemon juice, canola oil, and ginger.
• Add bokchoy to the bowl with the apple and carrot.
• Add 1/2 tsp coarse salt and some freshly grated pepper to taste.
• Stir and refrigerate for at least 15 minutes before serving.

BOK CHOY, CARROT, AND APPLE SLAW

Steps:

• Halve bok choy lengthwise; rinse under cold water to remove grit. Cut crosswise into thin strips; place in a large colander, and sprinkle with salt. Toss to coat. Top with a plate that fits inside colander; weight with a heavy object (such as a skillet or canned goods). Set aside in sink to drain.
• In a large bowl, mix apple, carrots, lemon juice, vegetable oil, and peeled fresh ginger. Add bok choy; season with salt and pepper. Toss.

BOK CHOY SALAD

Steps:

• In a large bowl, combine bok choy and green onions; set aside. Save seasoning packet from ramen noodles for another use. In a large skillet, saute the noodles, almonds and sunflower kernels in butter until browned, about 7 minutes. Remove from the heat; cool to room temperature. Add to bok choy mixture., In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Just before serving, drizzle over salad and toss to coat.